Now the last time I made this, I failed horribly. I used an artichoke (like it says in the recipe) but didn't know that a artichoke had a heart. I boiled the artichoke like one of my friends told me to do, submerged it in ice cold water to let it cool, and started peeling away. If you have never actually seen what the "heart" of the artichoke looks like. To describe it, it kinda looks like a flower in the middle (i know weird huh?). If you want to choose the easier route I would suggest buying a can of artichoke hearts. Just so you wouldn't have to go through the same confusion I did.Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins

Ingredients

8oz cream cheese (reduced fat is ok)

16 oz light sour cream

1 stick (8 tbsp) unsalted butter

1½ - 2 cups shredded Parmesan cheese

14 oz quartered artichoke hearts, drained and coarsely chopped

4 oz can diced jalapeños, drained

10 oz frozen spinach (thawed and drained)

2-3 garlic cloves, pressed

Directions

In a medium pot over medium heat, melt together 8 oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5 - 2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.